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Chocolate is a common ingredient in many kinds of sweets—one of the most popular in the world. Chocolate is made from the fermented, roasted and ground beans of the tropical cacao tree Theobroma cacao. The beans come from a cacao pod. The resulting product is known as "chocolate," an intensely flavored bitter food; this is the definition of chocolate used in many dictionaries. This product is defined as cocoa in many countries. In the American chocolate industry, cocoa is defined as the solids of the cacao bean, cocoa butter is defined as the fat component, and chocolate is the combination of the solids and the fat. This is usually sweetened with sugar and other ingredients and made into chocolate bars (the substance of which is also and commonly referred to as chocolate), or beverages (called cocoa or hot chocolate). There are three types of cacao beans used in chocolates. The most prized, rare, and expensive is the Criollo, the bean of the Maya. Only 10% of chocolate is made from the Criollo, which is less bitter and more aromatic than any other bean. The cacao bean in 80% of chocolate is the Forastero. Forastero trees are significantly hardier than Criollo trees, resulting in cheaper cacao beans. Trinitario, a hybrid of Criollo and Forastero, is used in about 10% of chocolate. Chocolate, when not produced in "bars" or other geometric shapes, is often produced in the form of small molded forms (usually of animals or people), for example as rabbit- or egg-shaped chocolates, near Easter, and other shapes for Christmas, Saint Nicholas and Valentine's Day. Additionally, chocolate is often the main ingredient, or a major ingredient, in ice cream, cookies, cake, pie and other desserts. The word chocolate is of Nahuatl origin.